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Yogurt-Marinated Chicken Kabobs

If you’ve been to NYC you’ve seen the halal food carts that park on just about every street corner and serve up a variety of kabobs, gyros, rice concoctions, and mystery combo meals. You’ve also probably eaten at one of these.

Fact 1: They are surprising delicious.

Fact 2: You do not want to know what you are actually eating.

On a mission to recreate the magic of a halal cart chicken kabob while also kicking it up a notch, I discovered the wonder inherent in yogurt marinade. You have got to try this. The yogurt, seasoned and spiced up, imbues the chicken with flavor, tenderizes the meat, and creates a delicious crust when grilled. Some of the delicious marinade is set aside and used as the base of a sauce that you can top your meat.

Serve as I did on homemade flatbread with grilled vegetables or over rice.

Yogurt-Marinated Chicken Kabobs (Serves 5)

4 lb boneless, skinless chicken thighs

1 large red onion

6-8 metal skewers

1 cup whole milk greek yogurt

1/8 cup chopped dill

1 cucumber, cubed (about 1/2″-1/4″ pieces)

MARINADE

Juice and zest of 1 lemon

2 cloves garlic crushed

1.5 cups whole milk greek yogurt

2 tsp salt

1 tsp pepper

1 tbsp Evoo

1.5 tsp cumin

1 tsp paprika

Cayenne to taste, optional

Trim excess fat from chicken and cut into bite-sized pieces.

Slice red onion into large chunks.

Combine all marinade ingredients in a small bowl.

Skewer chicken and onion onto skewers. *I do a piece of red onion every 4-5 pieces of chicken*